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612-822-4611
Egg Innovations and Strategies for Improvements

Egg Innovations and Strategies for Improvements

Hardcover

Technology & Engineering

ISBN10: 0128008792
ISBN13: 9780128008799
Publisher: Academic Pr Inc
Published: Jan 3 2017
Pages: 646
Weight: 3.89
Height: 1.38 Width: 8.50 Depth: 11.00
Language: English

Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory aspects, cost and risk analyses, and research trends.

Eggs are a rich source of macro- and micronutrients which are consumed not only by themselves, but also within the matrix of food products, such as pastas, cakes, and pastries. A wholesome, versatile food with a balanced array of essential nutrients, eggs are a stable of the human diet. Emerging strategies entail improvements to the composition of eggs via fortification or biological enrichment of hen's feed with polyunsaturated fatty acids, antioxidants, vitamins, or minerals. Conversely, eggs can be a source of food-borne disease or pollutants that can have effects on not only human health, but also egg production and commercial viability.

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Technology & Engineering